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Bean Burritos

Cuisine: Mexican
Type: Vegetables
Courses: Vegetarian
Serves: 4 people

Recipe Ingredients

1   Light red kidney - (16 oz.)
  Beans drained
1 teaspoon 5mlVegetable oil
1/2 cup 31g / 1.1ozChopped onion
1/2 cup 73g / 2.6ozDiced red or green pepper
10   Garlic minced
3/4 teaspoon 3.8mlGround cumin
1/2 teaspoon 2.5mlGround coriander
1/8 teaspoon 0.6mlWhite pepper
1/2 cup 31g / 1.1ozFrozen whole kernel corn
  Thawed and drained
4   Flour tortillas - (8 inch)
3/4 cup 177mlShredded - (3 oz.)
  Cheddar cheese
1 cup 237mlCommercial medium salsa

Recipe Instructions

Place kidney beans in a medium bowl.

Mash to desired consistency. Coat a small nonstick skillet with cooking spray. Add oil and place over medium heat until hot.

Add onion, red bell pepper and garlic and saute 5 min. Or until onion is tender. Stir in cumin, coriander and white pepper.

Cook 1 min, and remove from heat. Add onion mixture and corn to beans. Stir well. Divide bean mixture evenly among tortillas, spreading to edges. Sprinkle 3 tbs cheese down center of each tortilla.

Roll up; place seam side down on a baking sheet.

Bake at 425F for 5 min. Or until thoroughly heated. Spoon salsa over burritos.

Serve warm.

The Gold Medal Blender Cookbook by Marie R. Hamm, 1971


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